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Classic Beef Tenderloin Stroganoff

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Ingredients
  Beef tenderloin/Sirloin steak 1 Pound (1/2 inch thick)
  Butter/Margarine 2 Tablespoon
  Mushrooms 1⁄2 Pound, trimmed
  Onion 1 Medium, minced
  Condensed beef broth 10 1⁄2 Ounce (1 can, bouillon)
  Catsup 2 Tablespoon
  Garlic clove 1 Small, minced
  Salt 1 Teaspoon
  Flour 3 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
  Hot cooked noodles 4 Cup (64 tbs)
Directions

Cut meat across the grain into 1/2-inch strips, about 1 1/2 inches long.
Melt butter in large skillet.
Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
In same skillet, cook meat until light brown.
Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt.
Cover; simmer 15 minutes.
Blend reserved broth and flour; stir into meat mixture.
Add mushrooms and onion.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Reduce heat.
Stir in sour cream; heat.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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